06 Jan Healthy Quinoa Bircher
I came across this delicious recipe for a healthy take on traditional bircher muesli. Simon Ward, part owner of Hammer & Tong has put together a contemporary take on the traditional dish and produced ‘Quinoa Bircher’. It’s the perfect breakfast for a healthier you and you can make a batch that will last you several days.
*you will need to start this recipe one day in advance
2 cups Rolled oats
½ cup Red quinoa
½ cup Black quinoa
¼ cup golden raisins
¼ cup goji berries
¼ cup dried cranberries
¼ cup currants
¼ cup shredded coconut
¼ cup slivered almonds
3 ½ tblsp coconut sugar
Pinch ground cinnamon
Pinch ground nutmeg
1 ¾ cup Apple juice
1 ½ cup coconut milk
- In a large mixing bowl, combine all of the dry ingredients except for the coconut sugar.
- In a small bowl, combine the wet ingredients and coconut sugar. Use a whisk to ensure there are no lumps of sugar, and that it is fully dissolved in the liquid.
- Combine all together, mixing to ensure that there are no areas of dry ingredients separate from wet ingredients.
This should resemble a textured wet cake mix.
Leave to absorb in the fridge overnight with a cartouche to stop a crust forming on the top from air drying it out. A cartouche can be made from either using baking paper or glad wrap touching the top of the mixture.
The difference in the mixture once it is ready will be visual. You should be able to tell that all of the fruits and oats have absorbed the liquid of which there will not be a huge excess.
To serve: we serve our bircher muesli with fresh natural yogurt and some berry compote (a nice reduced sauce of mixed berries and very little sugar)